The obligation
Operators must ensure facilities, equipment and essential services are designed, built and located to enable food to be safe and suitable, and are not run beyond their capacity.
The design, construction and location duty includes complying with regulations 20 to 22, which cover matters including operation and water. Essential services means electricity, process gases, lighting, ventilation, water, waste management and other services essential to producing or processing and handling food. Equipment is defined broadly.
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- What
- Operators must ensure facilities, equipment and essential services are designed, built and located to enable food to be safe and suitable, and are not run beyond their capacity.
- Source
- legislation.govt.nz
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Frequently asked questions
Which WHS law does this come from?
Facilities, equipment and essential services is a WHS requirement set out in Food Regulations 2015 (NZ). It is made under Food Act 2014 (NZ). The relevant provision is Food Regulations 2015.
What does this WHS obligation require?
Facilities, equipment and essential services is a WHS obligation under Food Regulations 2015 (NZ). In short, Operators must ensure facilities, equipment and essential services are designed, built and located to enable food to be safe and suitable, and are not run beyond their capacity.
What changed recently?
Facilities, equipment and essential services was last updated on 9 October 2026.
